
Ever since we learned about this cake from Los Angeles chef Michael Roberts, it has served as our standby, quick-fix chocolate dessert. You can dress it up with a top coating of ganache or simply dust with confectioners' sugar—either way it is perfect.

Serves 8.
This updated ganache can be used as a filling and frosting for layer cakes, as a mousse dessert, as a cream puff filling, or as a pie filling in a baked and cooled pastry or crumb crust.
Note: For classic ganache, use equal parts heavy cream and chocolate. Place chopped chocolate in a bowl and bring cream to a boil. Pour hot cream over chocolate, whisking until melted and smooth. Let sit at room temperature to thicken, and pour over cake.
Totally Chocolate Cookbook
by Helene Siegel and Karen Gillingham
Illustrations by Bob Greisen and Carolyn Vibbert
$4.95 (paperback)
Celestial Arts 1996
Recipe reprinted by permission.
Recipes:
This Archived Page created between 1994 and 2001. Modified August 2007

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC